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Cooking time: 90 minutes for menu Cooking schedule: see below for instructions
A typical can or tin of beans, 15oz (450gr), yields about 1 1/2 cups of drained, rinsed beans. You can make the salad when you start the veal, letting the flavors have time to blend.
1 1/2 cup rinsed beans, 10oz (300gr) net weight 15oz (450gr) can
1 cup sliced celery, 2 - 3 ribs
1/3 cup sliced olives - black, green, Kalamata
Sherry Vinaigrette:
2 tsp Dijon-style mustard
1 1/2 tbs sherry vinegar 1 tsp dried chives
1 tsp
3 tbs good olive oil
Cook beans if using frozen. Drain and rinse if using canned.
Slice celery 1/4 inch thick (.65cm). If very wide cut rib in half length-wise first. Roughly chop olives.
Put beans, celery, olives into a bowl, add vinaigrette, stir well to combine. Refrigerate until needed.
Sherry Vinaigrette: Whisk vinegar, mustard, and herbs. Slowly whisk in oil until thick.
Veal Marengo Preparation and cooking time: 90 minutes
This can be cooked in the 90 minutes allotted or left to simmer for a couple of hours if that works into your schedule better. You can serve it over gnocchi, pasta or egg noodles. I'm using pasta. Unlike a lot of Italian sauces, this is very light on tomatoes, just enough for some flavor.
16oz (480gr) veal, suitable for braising - stew meat, shoulder, whatever the butcher suggests
1 tbs olive oil
2 tbs tomato paste
1 clove garlic
1/2 (4oz, 120ml) cup chicken stock
1 1/2 cup (12oz, 360ml) dry white wine
1 bouquet garni
1 tsp dried thyme
10 - 12 small shallots or 4 - 6 large ones
4oz (125gr) mushrooms
1 tbs butter
2 - 3 tbs cornstarch (maizena) dissolved in 3 tbs water
Cut veal into 1 1/2 inch (3.75cm) cubes. Mince or crush garlic. In a deep, heavy pan heat the oil over medium-high heat. Add the veal and brown on all sides. Add garlic, tomato paste, stock, wine, bouquet garni and thyme and bring to a boil. Cover and reduce heat to low. Simmer for 45 minutes.
Peel shallots. Clean mushrooms (see techniques). If mushrooms are large cut in half or quarters. Melt butter in a nonstick skillet over medium-high heat. Add shallots and sauté until starting to brown, about 5 minutes. Add mushrooms and sauté another 5 minutes, stirring often. After the veal has simmered for 45 minutes add the shallots and mushrooms and simmer another 30 minutes or until vegetables are done.
With a slotted spoon remove the meat and vegetables to a serving dish. Cover to keep warm. Turn the heat to medium-high under the sauce. Give the cornstarch mixture a stir and add to the sauce a little at a time until thickened to your liking. Pour over the meat and vegetables and serve over gnocchi or pasta.
Pasta Time: 25 minutes
1 1/4 cups penne or egg noodles or gnocchi for two
Cook according to package directions. Drain and put into a large bowl. Spoon Veal Marengo over and serve.
Brussels Sprouts with Lemon Butter Preparation and cooking time: 15 minutes12 - 16 Brussels sprouts I normally serve 6 - 8 per person
2 tbs butter
1 tsp thyme
1 tbs lemon juice
salt & pepper
Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored. Cut each sprout into quarters. Put the sprouts into a medium skillet, add water to the depth of 1/4" (.5cm), cover and cook until just tender when pierced with a knife, about 8 minutes.
Uncover and pour off water. Return pan to heat and add butter. Stir to coat sprouts and sauté 1 minute. Add herbs, lemon, salt & pepper and sauté, stirring for 1 minute longer.
Cooking Schedule: 90 minutes for menu |
Clean mushrooms, cut if large |
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